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The origins of Sake go back 2500 years when rice growing became prevalent in Japan.

Rice, water rice koji and yeast are the ingredients used to create sake. 

The enzymes in Koji (made from steamed rice and Koji-mould) is used to break up the starch in the rice to convert it to a fermentable sugar.

Alcohol content ranges from 13% to 18% but never above 21%

Sake has more similarities with beer production than with wine.

Rice grains are polished to remove fat and protein, revealing the core of starch. The more the rice is polished, the cleaner and fruiter, in general the final sake will become.

Akashi Tai Genmai Yamadanishiki Sake

A revolutionary brew made from unpolished brown rice and aged since 2012. This rich, unique sake shows hints of caramel, lime and cocoa. Enjoy with meat and fish dishes. Also...

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Akashi Tai Honjozo Tokubetsu Gohyakumangoku Sake

Medium bodied with a savoury earthy character. Serve chilled or warm. Rice: Sake rice from Hyogo Degree of milling: 65% 30cl 72cl 15%

From £12.95
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Akashi Tai Junmai Ginjo Sparkling Sake

Naturally fermented in the bottle to preserve the zesty, fruity character if the freshly brewed sake. Well balanced, light fruit notes with hints of citrus and melon. Best served chilled. Brewed using water...

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Akashi Tai Daiginjo Genshu Yamadanishikin Sake

Aromatic, medium bodied with hints of honey, lily, pear and a touch of spice. Rice: 100% Yamadanishiki Rice Degree of milling: 40% 30cl 72cl 17%

From £19.95

Akashi Tai Shiraume Ginjo Umeshu (Plum) Sake

A perfectly balanced plum infused sake. Made by preserving plums in the finest Ginjo sake. Sweet. 500ml 14%